When you want cold noodles and it's too hot outside to go out, how about making some rainbow noodles in an air-conditioned room?

Today I share with you the seven colors I use most often to do this, they are all natural ingredients, no need to add any additives or baking soda to fix the color, the color will be slightly faded after cooking, but it is still very pretty oh.

The recipe is directly in Figure 6, which is also easy to save.

To make noodles I have a pasta press, mix the dough and knead it into a ball, fold and press repeatedly until smooth, and finally press it into noodles.

This method is also suitable for making dumpling skins, wonton skins

If hand kneaded or hand rolled, you need to add more liquid

These colors are only a little more trouble with spinach juice, which needs to be pureed and then sifted, so I usually make a little bit more, and freeze it

Ineatable noodles, portioning out and freezing

I use a pasta roller to do it so I can just pinch it into a ball. Yummy yummy yummy !

Practice steps

1. spinach chopped with water and beat into a puree. 2. press and sieve. 3. you can freeze it. 4. original flavor with water and kneaded into a dough.

5. Add cooked pumpkin puree, black rice flour, butterfly bean flower water, red currant powder, spinach juice, cooked purple potato puree.

1) Adjust the amount of liquid according to the water absorption of flour.

2) Colorful ingredients can be added or subtracted as you like.

3) Commonly used preservation methods: spinach juice after beating, frozen in separate bags, thawed and ready to use. Peel and cut pumpkin into cubes, freeze directly, and steam directly before use. Purple potatoes peeled and cut into chunks, steamed and frozen, and re-steamed before use.

4) Noodles, dumplings, wontons, will have a slight discoloration after cooking.

5) Hair pasta can be used hand recipe, in which spinach juice about 500 grams to add 1 gram of pasta broken or baking soda to prevent browning, all other will not change color.